Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources

Rolland‐Sabaté, Agnès; Sánchez, Teresa; Buléon, Alain; Colonna, Paul; Jaillais, Benoît; Ceballos, Hernán; Dufour, Dominique

doi:10.1016/j.foodhyd.2011.07.008

Cited by 136 publications

(79 citation statements)

References 41 publications

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“…The level of crystallinity of WXCS (40%) was similar to the one reported by Rolland-Sabaté et al, (2012). However it was lower than genetically modified waxy cassava starch (49%) which had a 6% amylose content (Gomand et al, 2010).…”

Section: Crystallinitysupporting

confidence: 80%

“…Additional sources of waxy starch in cassava have recently been reported (Morante et al 2016). This starch has 0% of amylose, high crystallinity (40%), more organized structure (Rolland-Sabaté et al, 2013) and similar properties to waxy corn starch (Rolland-Sabaté et al, 2012).…”

Section: Introductionmentioning

confidence: 97%

“…The moisture contents of native WXCS and WXMS were 11.8 ± 0.2% and 10.8 ± 0.1 % wet weight basis, respectively. The physicochemical (Ceballos et al, 2007), structural (Rolland-Sabaté et al, 2012), molecular and supramolecular (Rolland-Sabaté et al, 2013) characterizations of WXCS have already been reported.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

Díaz

Lourdin

Valle

et al. 2017

Carbohydrate Polymers

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Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)The International Center for Tropical Agriculture (CIAT) believes that open access contributes to its mission of reducing hunger and poverty, and improving human nutrition in the tropics through research aimed at increasing the eco-efficiency of agriculture.CIAT is committed to creating and sharing knowledge and information openly and globally. We do this through collaborative research as well as through the open sharing of our data, tools, and publications. Citation:Pulido This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. THERMOMECHANICAL CHARACTERIZATION OF AN AMYLOSE-FREE STARCH EXTRACTED FROM CASSAVA (Manihot HighlightsThermal transitions measurements were made by DSC and DMTA.Thermal behaviors of waxy cassava follow the Flory Huggins theory.Waxy cassava starch has phase transitions similar to a waxy corn starch. AbstractThe aim of this study was to determine and compare the melting (T m ), glass transition (T g ) and mechanical relaxation (T  ) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis (DMTA). The experimental data showed a high correlation between water volume fraction and melting temperature (T m ) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch. The T m of waxy cassava starch-water mixes were lower than a waxy corn starch-water reference system, but differences were not statistically significant. The mechanical relaxation temperatures taken at tan δ peaks were found 29-38 °C larger than T g . The T  and T g measured for waxy cassava starch exhibited similar properties to the ones of waxy corn starch, implying that waxy cassava starch can be used in food and materials industry.

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Section: Crystallinitysupporting

confidence: 80%

Section: Introductionmentioning

confidence: 97%

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Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

Díaz

Lourdin

Valle

et al. 2017

Carbohydrate Polymers

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“…The CASS formulation was produced with the addition of 5.0 % of starch but presented lower hardness values, even when compared with the formulations made with 2.5 % of modified starches (MOD1 and MOD2). Table 3 Results for L* (brightness), a* (green to red), b* (blue to yellow), C (Chroma), h (Hue), freeze-thaw loss (FTL), reheating loss (RL) and cooling loss (CL) for the the developed formulations of chicken mortadella with reduced fat (CASS, CORN, MOD1 and MOD2) Rolland-Sabaté et al (2012) explain that regular corn starch has around 28.7 % of amylose, whereas cassava starch has between 16.8 and 19.0 % of this linear polysaccharide. Starches that are richer in amylose present higher gel strength due to long linear chains of the polymers, which dissolve in solution and which, during heating, become linked by hydrogen bonds to the meat gel matrix resulting in texture changes in the products.…”

Section: Resultsmentioning

confidence: 99%

“…These dynamics influence the liquid losses of meat products during storage. Amylopectin molecules, on the other hand, do not release as much liquid from the structure of the weak gel (Petracci et al 2013;Rolland-Sabaté et al 2012).…”

Section: Resultsmentioning

confidence: 99%

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

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The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p>0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples.The other evaluated parameters showed significant differences (p<0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

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Edible Biopolymers for Food Preservation

Ruggeri

Farè

Nardo

et al. 2021

Sustainable Food Packaging Technology

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Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources

Cited by 136 publications

References 41 publications

Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Edible Biopolymers for Food Preservation

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